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Hi! I'm Laura, a 23-year-old millennial girl discovering who I am by sharing my life experiences on my blog. You'll find me writing about me discovering my personal style, my growing wanderlust or giving any sort of style, uni or mental health advice.

If you ever have any questions, notes or other things that you want to know, feel free to email me

From July 2012 all items marked with a (*) are gifted items or PR samples. Posts on this blog may contain affiliate links or sponsored content. Please read my disclaimer for more details.

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I absolutely love cooking. The joy of cooking is something I discovered over the last two years. I always like trying out new foods and when I ate my first ever (!) rice paper rolls this summer, I decided that I wanted to make these myself. So here are my vegetarian rice paper rolls.

The ingredients:
- Rice paper rolls
- Bok Choy/Pak Choi
- Tofu (fried)
- Cucumber
- Coriander
- Carrots
- Mint

For the dip sauce:
- Hoisin Sauce
- Cayenne pepper

I started all of this by frying my tofu. I had bought one big chunk of tofu that wasn't fried yet so I had to fry it first, but if you want to be lazy you could get some fried tofu at Indonesian food shops or maybe even Asian supermarkets. We have lots of Indonesian food shops in the area, but I am not sure if that's available in your country, as I know lots of you aren't from The Netherlands. If it's not available for you to buy, just fry it in the pan until it's golden brown on both sides. 

Boil some water to quickly blanch the bok choy. Leave it in the boiling water for about ten minutes. You can start on cutting all of your vegetables and the tofu. Cut the tofu into 3 cm stripes. Move onto the the cucumber. Cut the cucumber in half and then cut it into 1/2 cm sticks. Roughly cut the coriander and mint. I was able to get hands on some julienne carrots, so that was ready to use. Once your done cutting all of the vegetables you can start cutting the bok choy. I chopped up the bok choy very roughly.  

Now that you've prepared all of your ingredients you can start on the actual rice paper rolls. The rice paper rolls need to be damp, so dampen them with lukewarm tea towel. If you feel like the proces is taking too long, you could always very quickly put the rice paper rolls under water. I advice doing this for only half a second. 

The rice paper spring roll is really really vulnerable and it can get quite sticky. I would recommend laying all of your ingredients down in front of you, so you can easily start covering the rice paper rolls. Put all of the ingredients on your rice paper roll and you can start folding them up as you'd like. 

That's it for the rice paper rolls. The sauce is very easy to make. All you'll need to do is grind some peanuts and 1/4 of a cayenne pepper into a bowl. Once you've done that you can start heating up a bit of hoisin sauce in a pan. Then add the peanuts and cayenne pepper into the bowl. You can add more or less of the peanuts and cayenne pepper if you'd like. Once you feel like your sauce is done you can turn the heat off and the hoisin sauce can cool down. If you feel like it's cooled down you can add some halved peanuts and a few cayenne pepper slices. 

Add the hoisin sauce into a cute little bowl and you're ready to eat! I definitely would recommend eating this on a warm summer day as it's so lovely to eat cold and yummy dishes. I am all about the vietnamese food lately! 

If you ever decide to make this recipe please let me know by tweeting me @styleandsushi or you could always tag me in a photo on instagram by using @styleandsushi. I am very curious to see if you like these, so if you decide to make these, I would love to know! :)


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